Old-Fashioned Vegetarian Patties

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Old fashioned vegetarian patties need to be prepared in a very particular way for the best possible results. Make old fashioned vegetarian patties with help from an accomplished cook book author in this free video clip.

Part of the Video Series: Vegetarian & Vegan Dishes
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Video Transcript

Hi, I'm Vicki Chelf, and I'm the author of Vicki's vegan kitchen, and I was told to make a recipe for you of old fashioned veggie burgers. So I'm gonna make my hippy burgers, and I call them hippy burgers because they use tofu and hemp seeds and nutritional yeast. All nice kind of crunchy foods. And, so we're gonna start, we want to get an organic, it's very important to always have organic with soy, because you never know if it's GMO, if it's not organic, but get some organic, extra firm tofu. And even though it's extra firm, we can make it a little firmer just by squeezing it like this. And you can just squeeze it over the sink but, I'm doing it over a bowl so I don't have to move around too much. When it starts to fall apart, take it and put it in a bowl and let it fall apart. Just use your hands for this. If you are squeamish about using your hands, use a potato masher and just smash it. But, this is a recipe where you have to sort of dig in and use your hands. So, we got the tofu all mashed up here. We're going to add some sun-dried tomatoes, and I took sun-dried tomatoes and I just ground them up in the blender. Took a half cup sun-dried tomatoes, and ground them in the blender. You just put them in the blender, turn it on, and they'll turn into something like that. And so we're gonna add that. And about a half cup un-ground, and it grinds down to maybe a third cup or so. You know, and these recipes, a little more a little less doesn't matter. Maybe just add the whole thing since we have it. I know it was more than the recipe calls for. We're gonna add a quarter cup very finely minced onion, and because it's, I don't want to saute it, just too much work. So, chop it up really finely so it's cooked when you cook the burgers. Here's are hemp seeds, and no you can't plant them, and no they wont make you high. But they're a great source of protein. And they make the burgers a little more firm and meaty tasting. Now, we're gonna take some whole wheat bread crumbs. Now if you're gluten intolerant, like a lot of people are, you can use a non-gluten bread, non-wheat or gluten bread, but I make my own bread, and it's freshly ground flour, and I feel like a lot of people can eat wheat when it's made with freshly ground flour. So, this is bread, my bread that I sliced and toasted so it's a little dry. You could use a stale bread too. And we're gonna add these bread crumbs, cup and a half of bread crumbs. And, a half-cup nutrition yeast. Now the spices are important in this recipe. And, I'm gonna add some sage. I always think sage makes things, you know I haven't had meat in 30 some years, but no 41 years I haven't had meat, no 39 years, anyhow, in my mind, sage makes things taste like meat. So we're gonna add some sage. And, some white pepper. About a half teaspoon white pepper. I just like white pepper. I use it in a lot of my recipes. You can use cayenne, or a black pepper, you know, whatever you want. About a tablespoon of tamari. Since these are salty sun-dried tomatoes, it was the only one I could find at the store. And now we're gonna get our hands in it. So after it, you knead it together and it sticks together really well, you're gonna shape it into little burgers. They can be as big or small as you want. Of course, the bigger they get, the harder they are to stick together. But this does hold together pretty well, so you can make them, you know, a pretty good size if you want. We've got six burgers, and we're gonna take them over to the stove, and we're gonna heat some olive oil, and we're gonna just brown them on either side. Brown them sort of slowly on a heat that's not too high. Our burgers are simmering. I started out on high, and then turned it down to sort of a medium high, and we're just gonna cook them 'till they're brown, and then we're gonna turn them over and brown them on the other side. We're gonna take these out of the skillet, and just put them on a plate. And you know, you can either serve them on a bun, like a regular burger, or with a sauce, and a nice salad. There you go, hippy burgers.


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